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Eyvind Torgersen

@eyvindtorgersen

a year ago
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Posted On: October 11th 2025, 09:31 pm
Comments (11)
baardbernhard a year ago

baardbernhard

Luring vettu - det morsomme er jo at det er mye likhet men nevø Nikolai (synes jeg iallefall 😀)

michaelingz a year ago

michaelingz

Like fine wine❤️

moesaidali a year ago

moesaidali

🫶🏽👊🏽✊🏽

adildyani a year ago

adildyani

🙏🏼❤️

patrick_paprika a year ago

patrick_paprika

Tìo 🥰

frodegoa a year ago

frodegoa

🙌

trinetlc a year ago

trinetlc

💕

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Baked Hummus Comment BAKED HUMMUS to receive a link to this recipe and more Warm and inviting, this delicious oil-free Baked Hummus dip has a creamy chickpea base topped with roasted cherry tomatoes, olives, and optional toasted pine nuts for a nutty, crunchy finish. This is a fantastic dip for serving to family and friends, taking to a potluck, or keeping in your fridge for a few days for family snack times—if it lasts that long! Baked Hummus Ingredients: 3 cups cooked chickpeas, or two 15-oz cans, drained and rinsed ⅓ cup (2.67 oz) freshly squeezed lemon juice ⅓ cup (2.67 oz) tahini 3 garlic cloves 1 cup (8 oz) water (purified or spring) Sea salt, to taste (optional) Freshly ground black pepper, to taste (optional) 2 tbsps roughly chopped pitted botija or kalamata olives 1 cup cherry tomatoes, halved 2 tbsps pine nuts (optional) 2 tbsps roughly chopped fresh parsley Directions: Preheat the oven to 425°F/220°C. Add the cooked chickpeas, freshly squeezed lemon juice, tahini, garlic, and 1 cup of water to a blender. Blend until completely smooth and creamy, adding more water as needed to reach a soft, spreadable consistency. The hummus should be smooth and creamy yet not runny. Season with sea salt (if using) and freshly ground black pepper (if using) to taste, then blend again briefly. Spread the hummus evenly into a small oven-safe baking dish (about 8 x 6 inches or similar), using a spatula to smooth the top. Sprinkle the roughly chopped olives over the surface, pressing them in slightly so they’re partially submerged. Scatter the halved cherry tomatoes evenly on top. Place the dish in the oven and bake for 15 to 18 minutes, until the hummus is warmed through. Remove the dish from the oven. If using pine nuts, sprinkle them evenly over the top and return the dish to the oven. Bake for an additional 2 to 3 minutes, watching carefully, until the pine nuts are lightly golden and fragrant. Pine nuts can burn quickly and become bitter, so keep a close eye on them. Remove from the oven and let it cool slightly. Just before serving, sprinkle the chopped fresh parsley over the top. Comment BAKED HUMMUS to receive a link to this recipe and more
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